The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1887-02-28
HOUSEHOLD HINTS.

A damp cloth envelopine the broom head will
be found desirable in removing the dust from
carpet in a room whore there may be MANY
small articles to catch the dirt raised by an or
binary sweeping.
To clean kid gloves rub them with very slight
ly dampened crumbs of bread, or scrape French
chalk upon tselh while on the hands, and wash
them In a basin containing diluted spirits OF am
monia. Some gloves can be cleaned with milk,
with rice pulp or with turpentine.
Cut slices of stale bread; dip each slice in
milk in which pinch of salt has been dissolved;
have some eggs beaten up in a dish; dip each
slice in the egg and then fry in butter to deli
cate brown. This is nice for breakfast dish,
and. if desired scrambled eggs can be poured
over the bread before serving.
Remember that mirrors should never be hung
where the shines directly upon them. They
soon look misty, grow rough and granulated,
and no longer give back direct picture The
amalgam, or union Of tinfoll with mercury,
which is spread on glass to form a looking glass,
is easily ruined by direct continued exposure to
the suns rays
Tracing stitch is very useful in applique en-
broidery, and is worked by laying down a line
of floselle or embroidery silk. Secure it with a
thread Of another color by bringing it up from
the back of the material on one side of the en-
broidery silk and CARRYING it back on the other.
The stitches which secure this silk should be ex-
acty square in distance from each other.
Remember that one wash the hands in
soap suds with soft soap without injury to the
skin if the hands are dipped in vinegar or lemon
juice Immediately after. The acid destroys the
corrosive effects of the alkali, and makes the
hands soft and white. Indian meal and vinegar
or lemon ince used on the hands when rough
ened by cold or labor will heal and soften them.
Rub the hands in this, then wash off thoroughly
and wash in glycerine.
The following is pickle for dried beef: To
100 pounds of beef take six gallons Of water Ave
pounds of salt, four ounces of saltpeter, one and
a quarter pounds of brown sugar. Let the largo
pieces remain in ten days. small ones not so long;
then hang to dry. This recipe has been used for
years with excellent results. Let the brine boil
and skim it carefully, then stand until cold and
strain through cloth. Never dry sals the meat,
but put into brine at once.
While it is impossible to set down absolute
laws for mixing "a soft dough" or "a good bat.
| ter" you will find a valuable suggestion in the
rule to mix dough in the proportion of twice as
much flour you have liquid. and in batter
| making allow like quantity of each. If there
| is a leaning toward productivity in the measure
| of flour and economy in the LIQUID so much the
] better But mix measure for measure, then
modify slightly should the fonr thicken too
much; different brands vary widely in this re-
| spect.
/ AS change from the ordinary method of fry
| ing pork the following is recommended: Cut
| the salt pork thin; either trim off the rind, or
| cut through it at half inch intervals; put over
the fire in plenty of cold water heat it and let it
boil gently for ten minutes; then dry it on a
| clean towel, put it in hot frying pan and quick
ly brown it on both sides: season it with pepper
and serve it with baked potatoes The dish
| will be more savory and wholesome if a gravy is
| made as follows: Pour out of the pan all but
| two tablespoonful of the drippings; put in q
heapng tablespoonful of dry -four, and stir il
with the drippings; then gradually stir in eIthe
| pint OF milk or water, or half a pint of each
| season the gravy thus made highly with pepper
| Stir it until it boils and then serve it.